In a saucepan over medium heat, add milk & butter. Stir until melted & remove from heat.
In a mixing bowl, combine 2 1/4 c flour, 1/4 c sugar, salt. Add yeast & lukewarm milk mixture. Combine. Add egg.
Using the dough hook attachment on your mixer, knead while gradually adding in up to 1 c flour until the dough forms a ball & pulls aways from the edges of the bowl. You can also knead by hand.
Let dough rest for 10 minutes. Preheat oven to 350 degrees.
On a floured surface, roll out dough into a rectangle. Spread melted butter on top. Paint butter on top with a pastry brush & sprinkle with sugar & orange zest. Using a knife or pizza cutter, cut 10 strips. Roll & place in a baking dish or cast iron skillet.
Turn oven off. Cover rolls with a damp towel & allow to rise 25 minutes. Remove from oven, preheat again to 350 degrees. Cover rolls in 1/4 c heavy cream. Bake 15 minutes, or until slightly golden.
Top with icing & serve.
Tips and Variations
Butter your baking dish before adding the rolls to it, so that once baked they are easy to remove and won’t stick.
It's best to use fresh orange juice when you make the glaze fro a really fresh and tangy flavor.
Add chopped nuts! Walnuts, pecans and almonds would work beautifully in these orange rolls.
Don't want to deal with orange zest? Simply replace with a little orange marmalade.
Add a little Grand Marnier to the Glaze for an extra special treat!
Room Temperature: Store these for up to two days in an airtight container on your kitchen counter.
Refrigerator: If you have leftovers, keep them in an airtight container in the refrigerator up to three days. You can then reheat them in the oven or microwave to serve.
Freezer: Freeze these after baking and cooling completely. Before adding glaze, place rolls on a sheet pan and freeze individually until hardened, then transfer to a freezer bag or container. They will keep well in the freezer for up to size months. To defrost, simply allow to come to room temp or microwave in 30 second increments until defrosted completely.